The first 8 months of no white flour and minimal sugar were relatively easy, enjoyable even, with new-found energy, but when fall and winter came again, all the comfort foods and baked goods were what we were craving. Then over the holidays we totally let it slide, and now we are trying to find a happy middle. These muffins we consider a treat, something I will probably make once a week. But I do have other ideas for them, mainly on how to make them more nutritious! Now if only I had time to play in my test kitchen...
This recipe makes one dozen muffins (12)
You'll need: muffin pan
1/4 cup raw sliced almonds
1/4 cup organic turbinado sugar or coconut sugar
2 1/2 cup flour (I used 1 cup spouted whole wheat, and 1.5 cup plain unbleached)
2 1/2 tsp aluminum free baking powder
1 tsp real salt
2 large organic (or pastured) eggs
4 tbs grass fed butter, melted
1 cup kefir
1 1/2 tsp real vanilla extract OR almond extract
2. Mix dry ingredients. Whisk wet ingredients separately.
3. Using spatula or spoon, fold wet into dry. Do NOT over-mix and do not use a mixer.
4. Fold in banana chunks. Distribute evenly into 12 muffin bowls. Top with sliced almonds.
5. Bake at 425 for 20 - 24 minutes until golden brown. Let cool 5 minutes, remove from muffin pan. Take photos with your phone, post on Facebook, then devour. :)
If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)
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